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Lemon Garlic Butter Tilapia & Veggies - Bright, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tilapia fillets: 4 fillets (about 4–6 oz each), thawed if frozen
  • Lemon: 1 large lemon (zest and juice), plus extra wedges for serving
  • Garlic: 3–4 cloves, minced
  • Unsalted butter: 4 tablespoons, melted (or use half butter, half olive oil)
  • Olive oil: 1 tablespoon, for veggies
  • Vegetables: 2 cups broccoli florets, 1 cup cherry tomatoes, 1 red bell pepper (sliced), 1 small red onion (sliced)
  • Fresh parsley: 2 tablespoons, chopped (or use dill or cilantro)
  • Salt and black pepper: to taste
  • Crushed red pepper flakes: a pinch (optional)
  • Paprika or smoked paprika: 1/2 teaspoon (optional, for color and warmth)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. Pat the tilapia dry with paper towels so it browns nicely and doesn’t steam.
  2. Season the veggies: In a bowl, toss broccoli, cherry tomatoes, red bell pepper, and red onion with olive oil, a pinch of salt, black pepper, and paprika if using. Spread them out on the sheet pan in an even layer.
  3. Start roasting the vegetables: Roast the veggies for 8–10 minutes to give them a head start. You want them just beginning to soften around the edges.
  4. Make the lemon garlic butter: In a small bowl, whisk together melted butter, minced garlic, lemon zest, and 1–2 tablespoons lemon juice. Add red pepper flakes if you like a touch of heat. Taste and adjust salt and pepper.
  5. Season the tilapia: Sprinkle both sides of the fillets with salt and black pepper. If the fillets are very thin, go light on the salt.
  6. Add fish to the pan: Pull the sheet pan from the oven. Push the veggies to the edges to make room. Place the tilapia in the center. Spoon about half of the lemon garlic butter over the fish, and drizzle a little over the veggies.
  7. Roast to flaky perfection: Return the pan to the oven and roast for 8–12 minutes, depending on thickness. The fish is done when it flakes easily with a fork and looks opaque in the center. Thinner fillets may be ready in 7–8 minutes.
  8. Finish with freshness: Spoon the remaining lemon garlic butter over the fish and veggies right after baking. Sprinkle with chopped parsley and a final squeeze of lemon juice.
  9. Serve: Plate the tilapia with a generous scoop of veggies. Add extra lemon wedges on the side. Serve with rice, quinoa, or crusty bread to soak up the sauce.